Apple Fritter Focaccia

Ingredients

Cider-Cinnamon Apple Topping

Make while the dough ferments; cool completely before topping the focaccia.

• 360g (about 2 medium apples or 3 cups diced) firm tart apples, unpeeled, cored, diced 1/2 inch
• 10g (2 tsp) fresh lemon juice
• 30g (2 tbsp) apple cider or unsweetened apple juice
• 50g (1/4 cup packed) light or dark brown sugar
• 4g (1 1/2 tsp) ground cinnamon
• 0.5g (1/4 tsp) ground cardamom
• 1g (1/8 tsp) fine sea salt
• 8g (1 tbsp) all-purpose flour
• 55g (1/2 cup) chopped toasted pecans, optional

Brown-Butter Maple Cider Finish

Brush on after baking for shine, aroma, and balanced sweetness.

• 28g (2 tbsp) unsalted butter
• 30g (1 1/2 tbsp) pure maple syrup
• 15g (1 tbsp) apple cider or unsweetened apple juice
• 2g (1/2 tsp) vanilla extract
• 0.5g (1/8 tsp) fine sea salt
• 1g (1/4 tsp) flaky sea salt

Total flour: 500g

Hydration: 78% yeasted; 80% sourdough

Pro tip: Cook the apples until the skillet is nearly dry, then cool them completely. This concentrates their flavor and prevents a wet, underbaked center.

Equipment

Bake for Crisp Edges

Use a metal pan and a hot oven for the golden, olive-oil-crisp focaccia texture.

Oven: 232°C / 450°F. Internal temperature when done: 93-96°C / 200-205°F.

Metal Pan Focaccia (Recommended) (recommended)

A 9 x 13-inch metal pan gives the best browning and crispest edges.

Equipment: 9 x 13-inch metal baking pan

1. Preheat. Heat oven to 450F / 232C with rack in lower-middle position.
2. Bake in pan. Bake topped focaccia 22-28 minutes until deeply golden.
3. Crisp directly on rack. Lift baked focaccia from pan and return to oven rack for 3-5 minutes, if desired.
4. Finish. Cool on wire rack, brush with brown-butter maple cider finish, and sprinkle flaky salt.

Note: A metal pan plus olive oil creates the crisp, almost fried edges that make focaccia irresistible.

Storage

• Room temperature: Store loosely covered at room temperature for up to 2 days. Do not seal while warm, which traps steam and softens the crust.
• Refrigerated: Not recommended; refrigeration accelerates staling.
• Frozen: Freeze completely cooled squares in an airtight container or freezer bag for up to 2 months. Separate pieces with parchment.

Refresh at 350F / 175C for 6-8 minutes. Brush with a little extra maple-cider finish after warming, if desired.

Frequently Asked Questions

Can I use all-purpose flour?

Yes. For either version, hold back 20g / 1 tbsp plus 1 tsp of water at mixing, then add it only if the dough feels stiff after its initial rest. Bread flour gives the tallest, most open crumb.

Can I use sourdough discard instead of a ripe levain?

Not as a direct replacement. Discard is less predictable for leavening. Use the yeasted version if your starter is not reliably doubling, or build the levain and wait until it is doubled to tripled and airy.

Why will my dough not stretch to the pan corners?

The gluten needs time to relax. Cover the pan, wait 15-20 minutes, then stretch gently again. Do not force the dough or it will tear and tighten.

Why is the apple topping wet?

The apples were likely undercooked, too soft, or placed on the dough while warm. Cook until the skillet is nearly dry and cool completely before topping.

Can I skip pecans?

Yes. Leave them out or replace them with 45g / 1/3 cup chopped walnuts. The recipe is fully flavorful without nuts.

Can I make this dairy-free?

Yes. Replace the butter in the finish with 28g / 2 tbsp extra-virgin olive oil or plant-based butter. Both dough versions are otherwise dairy-free.

Can I use a glass baking dish?

You can, but a metal pan is preferred for a browned bottom and crisp sides. Glass generally produces a softer, paler crust.

Nutrition

Per serving (1 square (about 115g)): 245 calories, 39g carbohydrates, 5g protein, 9g fat, 2g fiber, 250mg sodium. Makes 12 servings.